Rukmini Iyer Avial Recipe | One Pot Carrot Curry

Ingredients

• 2 large carrots, cut into 3cm batons
• 4 tsp tamarind paste
• 10 fresh curry leaves, roughly torn
• 200g green beans, topped and tailed and cut into 3cm pieces
• 1 aubergine, cut into 3cm batons
• 200g Greek yogurt, at room temperature
• ½ tsp ground turmeric
• 1 tsp sea salt flakes
• 125g desiccated coconut
• 1 tsp coriander seeds
• 1 dried red bird’s eye chilli
• 1 tbsp coconut oil